Fettuccine nero recipe

Fettuccine nero with prawns, chilli and salsa verde

By
Oliver Robinson
01 May 2012

Nick Vass at The Address Dubai Marina‘This dish is great when you come home from work: toss a few things in the blender and boil some pasta, and you have a healthy dinner in less than 30 minutes. With more care and attention you can make the same dish into a masterpiece to show off to your friends. I was first introduced to this dish when I was a kid on holiday in Spain, in a small eatery we went to. The first portion was so good I had it the next three nights in a row. When I moved away from home, I used to cook this on the rare occasions I finished work early before I went out in the evenings.’

3 Season with the sea salt and pepper, then store in the fridge until needed.

4 Bring a large pan of salted water to the boil and add the pasta – it will only need a few minutes to cook.

5 While it boils, heat a large frying pan to a medium heat and add a few good lugs of extra virgin olive oil. Add the prawns and cook slowly to keep them soft. Add the onion and let it soften, then add the chilli.

6 Once the pasta is almost cooked, remove it from the water, drain and add to the frying pan. Stir in a tablespoon of the salsa verde and mix everything together.

7 Serve in a large pasta bowl with freshly shaved parmesan scattered over the top.